Cut the crocodile meat into bite-sized cubes (about 2-3cm diameter). Add the ginger and lime juice and marinate for 20 minutes.
Meanwhile, prepare the other ingredients. In a large saucepan, add enough water to cover the noodles and bring to the boil. Add the noodles, stirring to separate. Cook until the noodles are al dente - tender, but still firm. Drain thoroughly. Rinse with cold water, drain again, and toss with the sesame oil.
Wash and shred the bok choy, pepper and carrot. In a heavy-based frying pan or wok, heat 2½ tablespoons of oil over medium-high to high heat. When the oil is hot, add the vegetables and stir-fry for 2 minutes. Season with a bit of soy sauce and/or sugar while stir-frying, if desired. Remove from the wok.
Heat 1½ tablespoons of oil in the wok. When the oil is hot, add the noodles. Stir-fry quickly, stirring to coat the noodles in the oil and making sure they don't stick to the pan. Taste and add salt and/or soy sauce as desired.
Finally, in a very hot griddle, cook the skewered crocodile for 30 seconds each side (medium rare) and serve on a bed of the noodles.